Begin by bringing a large pot of salted water to a boil. Add your spaghetti and cook until al dente, about 8–10 minutes. Drain the pasta and set aside.

In the pot, add cubed cream cheese and stir until it melts and forms a creamy base, about 3–5 minutes.

Return the drained spaghetti to the pot with melted cream cheese. Pour in pasta sauce and undrained diced tomatoes, mixing well. Stir in half of the shredded cheese until well combined.

Preheat your oven to 350°F (177°C). Grease a casserole dish and pour the spaghetti mix into the dish. Top with the remaining shredded cheese. Bake for 30–35 minutes.

Let the dish cool for 15 minutes before garnishing with fresh basil and red pepper flakes before serving.